To discover in number 107 of France Pizza (click here to subscribe:) just out of the oven,
Portraits of talented chefs
Yes, talents that impress us and could inspire you. The Sicilian Fabrizio RubinoChief of party at Café Antonia, one of the Bristol Paris tables is champion of France of Pasta dry 2025. Like all the competitors it was judged on a pasta dish made from the Al Bronzo de Barilla range. At 26, Doris Albert, Originally from the Moule (Guadeloupe) and employee at Ladurée has become French champion in Tiramisù, a brand new competition initiated by Galbani Professional. This victory opens access to the world tiramisù world championship to be held in Rome in October. A stop in Rimini, during the last SIGEP had allowed us to chat with Eliseo Tonti, 92, one of the great figures of Italian pastry. The city of Florence is not so far away, we also went to see Marco Anselmi, chief of Osmo Cucina. Belgium, as for Ellen, is full of chefs, Italians or not, passionate about Italian cuisine. This is the case of Jonathan Mendonça (whom everyone calls Mendo), chief and founder of San Gennaro, in Mons, who signs the best pizzas in the city.
News to share
Met at the last snack show-pairizza on the stage of the 1st French Tiramisù championship of which he was the president, Nabil Barina (@nabilbarina), world champion in tiramisù 2021 and world pastry champion 2023 at Host Milano told us of his new project : a masterclass devoted to tiramisù. Registration will start in June. World Pizza Champion in Las Vegas, Jérémy Viale is preparing to conquer Miami. Peppe Cutraro, Who settled in early spring 2 steps from Place Bellecour, is the happiness of the Lyonnais who had heard so much about him. Valentin Bauer will open in May a 2nd Tripletta restaurant in Marseille. This time, it is the Catalans beach that will welcome this friendly brand of which it is the 23rd opening. A great defender of the leaven with which he made an exceptional bread (sold in the Pano Vivo shops in Paris and on subscription) Adriano Farano goes to pizza and opens these days Pizza Viva, rue Berthollet, between the Val de Grâce and Port Royal, in Paris.
Experiences to discover
In each issue, France Pizza opens files whose subjects help to think, settle, innovate … In short, act to develop your business. Have you ever thought of installing an automatic pizza dispenser? This model has the merit of touching all the populations far from city centers, excluded from delivery and which aspire to taste something other than frozen pizzas. France Pizza reveals everything to you from this format. Do you know the Italian tomato? She has this Jewo-so-what which differentiates her from French tomatoes and which explains why restaurateurs swear by her. Italy and snacking, it is a great meeting that we are racing from you long and wide.
Good reading …
